Photo: Sam Loyd
Pot roast pork
12 ingredients
8
openrecipes
This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
Estimated Nutrition (whole recipe, rough)
748
Calories
60g
Protein
43g
Fat
24g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 2 medium red onions, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 1.5 kg higher-welfare loin of pork, boned, skinned, rolled and tied
- sea salt
- freshly ground black pepper
- 1 small bunch fresh thyme, leaves picked
- 2 knobs butter
- 6 figs, quartered
- 2 wineglasses Marsala
- 275 ml organic chicken stock
- 3 heaped tablespoons crème fraîche, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes